Jambalaya

Makes enough for 2 good portions

• 2 chorizo style sausages
• 2 chicken thigh fillets / chicken breast strips
• 2 rashers of smoked bacon
• 1 small onion
• 1 clove of garlic
• 1 stick of celery
• 1/2 a green pepper
• 2 tsp Creole Seasoning
• 1 227g tin of chopped tomatoes
• 175ml chicken stock
• 150g large king prawns (Not for Ollie)
• 125g long grain rice
• Olive oil
• Parsley
• Spring onions
• Lemon Wedges

1. Slice the chicken into 3cm pieces
2. Chop the onion, celery and pepper into chunks
3. Cut the sausages into 6 pieces
4. Finely chop / crush the garlic
5. Slice the spring onions
6. Have a beer
7. Heat some olive oil in a big pan with a lid
8. Sizzle the bacon, chicken and sausage for a few minutes until well browned
9. Remove the meat with a slotted spoon and keep aside
10. Add the onion, pepper, garlic and celery to the pan, season well and fry until going golden at the edges
11. Add the creole seasoning, fry for another minute
12. Stir in the rice, tomatoes, browned meat, stock and then cover and simmer for 20-25 minutes
13. Occasionally check its not getting too dry (add a little boiling water if so)
14. Check the seasoning
15. Ensure the chicken is thoroughly cooked with no pink meat and the juices run clear
16. Stir in the prawns and turn off the heat
17. Wait 5 minutes
18. Serve sprinkled with the chopped parsley and spring onions with a lemon wedge on the side